Raisin drop scones

This is the first time I find a recipe that makes a moist and light scone with a crusty top. I sprinkled a tad too much sugar which made the scones a bit more scorched than I would like too. Overall, the recipe is a keeper and despite all the back and fro to the fridge, the effort is definitely worth it!

Credits: Sallybakingaddiction with minor adaptions

Prepare 2 trays, lined with silicone liner

Mix , set aside, chill:

250g plain flour + 80g fine sugar + 2 ½ tsp baking powder + ½ tsp sea salt + 1 cup raisins

Grate, set aside, chill:

120g frozen butter.

Mix, set aside, chill:

140g heavy cream + 1 egg + 1 ½ tsp vanilla essence

Glaze: ¼ cup heavy cream, 1 tsp fine sugar

Assembly:

Using 2 forks, mix flour mixture and grated butter. Dough should resemble crumbs.

Pour cream mixture into flour-butter mix. Stir with fork until well mixed.

Do not overwork the dough.

Make out 9 portions using a biggish spoon and drop the scones on a prepared tray.

Brush the top with some more heavy cream and sprinkle with sugar.

Chill for 30 minutes.

Preheat the oven to 200C.

Bake the scones at 200C for 18 minutes or until top is brown.

Let the scones cool. Enjoy it warm, with clotted cream and your favorite jam.